The amount of Vegetables that contain 0.1 mg of Vitamin B1 (Thiamin) (141 - 150)

• 

  0.01 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 10
• 

  0.07 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 1.4
• 

  0.01 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 10
• 

  0.01 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 10
• 

  0.06 mg

  (per 80 g edible portion)

  Yard bean (immature pods, raw)
  × 1.7
• 

  0.14 mg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 0.7
• 

  0.02 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 5
• 

  0.77 mg

  (per 960 g edible portion)

  Pumpkin, Japan (fruit, boiled)
  × 0.1
• 

  0.11 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 0.9
• 

  0.05 mg

  (per 265 g edible portion)

  Artichoke (flower bud, raw)
  × 2